Mini Coconut Cakes

There’s something about spring that makes me want to make everything with coconut. Of course, being the only coconut fan in our home makes it tough to justify going coconut crazy. I do not need to be left alone with a whole bunch of coconut goodness!

But this weekend was Quinn’s birthday, and he was happily enjoying a little cheesecake as well as a birthday cake I made for the occasion. So it seemed like the perfect time to sneak in a little coconut treat.

This recipe uses unsweetened coconut, which I am liking more and more these days. It gives you the great flavor of coconut without the extra sweetness. (If you can’t find it locally, I highly recommend King Arthur Flour’s unsweetened coconut.) You can use that same coconut for the top, or go with the sweetened variety for a little extra sweet flavor.

These little cakes are, in a word, delightful. They’re so wonderfully sweet and delicate. And I just adore how the coconut and almonds on top get a little toasty as the cakes bake!

I envision these cakes being served on a beautiful platter on a dessert table amidst other sweet offerings. Sure, they may look unassuming, especially next to a beautifully frosted layer cake or a gorgeous pie. But one bite of one of these little guys, and you’ll be shoveling them onto your plate and hoping everyone else sticks with that layer cake.

Mini Coconut Cakes

Yield:24 mini cakes

Prep Time:15 minutes

Cook Time:18 minutes

Coconut and almonds star in these sweet, simple, and delightful Mini Coconut Cakes.

Directions:

In a large bowl, whisk the egg whites and salt just until smooth. Add the butter and almond extract, and whisk until combined. Whisk in about half of the coconut mixture. Then gently fold in the remaining coconut mixture.

Spoon the batter into the prepared pan, filling each cup about 2/3 full. Sprinkle the sweetened coconut and almonds over the top of each cake.

Bake 15 to 18 minutes, or until the cakes are golden brown and set. Transfer the cakes to a wire rack to cool completely.

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10 comments

Hi, Jennifer! These look so delicious – thanks for posting the recipe. I’m wondering if it’s possible to make 12 full muffin size cakes instead of the minis… would you suggest it or not? And would you suggest increasing the bake time to 24-26 minutes? Many thanks!

Yum is right. I adore coconut (other than the fake stuff) and could eat it in anything and everything. I can’t imagine WHAT is wrong with coconut-haters. Same with nut-haters but that’s another comment. HAHA These look amazing. I can’t wait to make them but honestly Jennifer there is very little you post I don’t feel the same. You have an amazing talent for blogging about just the thing I need to make or want to make…or that I have ingredients for and you just seem to “know”. Thanks!!

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Welcome to BAKEorBREAK, or BoB as we affectionately call it. I’m Jennifer and this is my journal of over a decade of adventures as an amateur baker. The recipes you'll find as you browse through the recipe index tend toward low-effort, high-reward although you'll find some special "worth the effort" treats, too. There's sure to be something delicious for everyone. Happy baking!